Answer: Everyone probably has a few pre-made bouillon cubes hiding out in the back of our cupboard, but homemade stocks, especially meat stocks, take some love to perfect. The remains of a roast make a great starting point for your stock, whereas stock from raw bones, trimmings or giblets will have a bigger flavor profile.

Basic Ingredients
For a versatile stock, the basics ingredients are water, bones from your favorite meat, trimmings or giblets from your favorite meat, celery, onions, carrots and a few herbs such as parsley stalks, a bay leaf or thyme sprigs (or ideally all three tied in a bundle), plus six or so peppercorns. Tip:Stock isn't salted, to avoid over-seasoning your finished dish.

Meat stocks can take a few hours, so big batches are most economical. Save bones and trimmings in the freezer, or buy cheaply from the butchers.

I don't have an exact recipe for a stock, only ensuring that you add enough water to cover the main ingredients (1.5kg bones will make roughly 1 liter of unreduced stock), and following these four key steps:

Boil then skim: All stock is boiled once to begin with, bringing froth to the surface of meat and fish stocks. Sweep a large spoon across the pan to remove as much as you can. This will help the stock not get too greasy as well as keep the flavor profile in tact.

Getting the flavor takes time:A good, clear stock is simmered slowly and gently. Once it boils, reduce the heat until bubbles bob lazily to the surface, then cover the pan. It won't need much attention, except a quick stir now and again. A slow cooker is perfect for this, and can be left all day to simmer, if you can wait that long.

Strain it: Lift the veg and bones from the stock, then pass it through a sieve and cool completely. Scoop away any fat.

Reduce and store: To boost flavor and to save space, boil strained stock down by half (you can always add water back again). Chill and use within 3 days, or freeze to save for another day.